Roasted Onion Salad

2 medium onions, unpeeled
2 tablespoons of extra-virgin olive oil
2 tablespoons of your favorite vinegar
Salt to taste
Freshly ground black pepper to taste

Preheat the oven to 425 degrees F.

Roast the onions, in their skins, for 1 hour.

Allow the onions to cool enough to handle. Peel them and cut them into 6 or 8 wedges.

In a bowl. toss the roasted onions with the oil, the vinegar, the salt, and the pepper.

Serve the salad warm or at room temperature.